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Healthy and easy green beans with leeks

Updated on August 24, 2014

Healthy and easy green beans with leeks

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Healthy and easy green beans with leeks

Gathering the ingredients!
Gathering the ingredients! | Source
All trimmed and ready for the seasoning! I kept all the trimmings and stored them in the fridge for making vegetable broth.
All trimmed and ready for the seasoning! I kept all the trimmings and stored them in the fridge for making vegetable broth. | Source
Seasoned and into the oven they go.
Seasoned and into the oven they go. | Source
I had so many leeks and green beans that I had to roast them separately.
I had so many leeks and green beans that I had to roast them separately. | Source
The leeks are looking delicious!
The leeks are looking delicious! | Source
I served these amazing green beans with my soon to be blogged mustard tofu and quinoa!
I served these amazing green beans with my soon to be blogged mustard tofu and quinoa! | Source

Healthy green beans with leeks

Prep time: 10 min
Cook time: 25 min
Ready in: 35 min
Yields: Serves 4-6

Healthy and easy green beans with leeks

  • 2 pounds fresh green beans, organic, washed and ends cut off. I saved mine in the freezer for vegetable broth
  • 1/4 cup toasted sesame seed oil, You can use any oil but the toasted adds so much more flavor
  • 1/4 cup Braggs Amino Acid, or salt to taste
  • 1 leek chopped, Leeks hold alot of dirt so wash it thoroughly
  • to taste fresh ground pepper

Healthy and easy green beans with leeks

  1. Preheal oven to 400 degrees. Place empty roasting pan in oven to heat.
  2. Wash and de-stem the green beans and then place them into a large bowl. Cut the bottom roots off the leek. Cut the leek down the center, peel the layers apart, and wash all the dirt out. Then slice the leek into 1 inch sections to be placed in the bowl.
  3. Add your sesame oil, Braggs Amino Acids, and fresh black pepper. Stir it up so that all the vegetables are coated. I like putting the roasting pan in the oven to heat up first in order to speed the carmelization process without over cooking the vegetables.
  4. Place the green bean and leek mixture in the heated roasting pan. Bake for 25 minutes. You may want to give them a stir half way through the roasting for even browning.

Healthy and easy green beans with leeks

This recipe was created because I had a contractor working in my house. He was going to be there all day turning off the electricity at random times. What a pain in the butt for someone who spends her afternoons cooking! While staring at the food I had in the refrigerator, I saw the fresh green beans that I was planning to roast but, but then I noticed right next to the beans were the leeks. Hmm. I don't have a ton of experience with leeks but a famous doctor who studies healthy gut flora eats a leek everyday. He says the colon needs things like broccoli stalks, aspargus stalks and leeks. There is a certain type of bacteria that you need to keep a healthy body, a bacteria that likes to chew on these fibrous parts of the vegetable during digestion. But I digress-- what can I do on the grill with these vegetables? I always thought onions tasted great with green beans-- think green bean casserole. Yes, I know I wrote the recipe for preparing on the home oven, but it's roots are on the grill. Consider this blog a double bonus, I am going to explain it for the grill too! Instead of heating the oven which could be turned off at any point in the day, I turned on my grill and heated it to 400 degrees. I prepared the whole recipe as stated in the blog but, put the vegetables in a grill proof pan lined with aluminum foil. I placed the whole thing in the grill and left in for 15 minutes. Of course, I kept an eye on it, but at the 15 minute mark the green beans were looking perfect. I then had a hot grill to finish cooking the dinner on. I hope you enjoy this recipe using either or both of these techniques.

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